Skip to content
Menu
Osso Buco Burger
Main

Osso Buco Burger

3 hServes 4Nutri-Score D€€€
from @redgodsofthehorizon1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • veal shank (cut into thick slices, tied)Meat1.2 kg
  • olive oilPantry45 ml
  • onion (finely chopped)Produce1 piece
  • carrot (finely chopped)Produce1 piece
  • celery stalk (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • tomato pastePantry30 g
  • white wineBeverages200 ml
  • beef stockPantry500 ml
  • lemon zest (grated)Produce1 piece
  • parsley (chopped)Produce15 g
  • burger bun (split)Bakery4 pieces
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

593kcal

Carbs
33 g
Proteins
65 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • Tongs
  • Mixing bowl

step by step

Method

  1. Sear the veal shanks

    • Season the veal shanks with salt and pepper.
    • Heat the olive oil in a Dutch oven and brown the shanks on both sides.
    • Set the shanks aside.
    Step 1

  2. Build the base

    • Sauté the onion, carrot and celery in the same pot until soft.
    • Add the garlic and tomato paste and cook until fragrant.
    • Pour in the white wine and let it reduce.
    Step 2

  3. Braise the shanks

    • Return the shanks to the pot and add the beef stock.
    • Cover and simmer gently until the meat is fork-tender.
    Step 3

  4. Make the gremolata

    • Mix the lemon zest and parsley in a bowl.
    Step 4

  5. Assemble the burgers

    • Shred the braised veal and pile it onto the bun bottoms.
    • Spoon over the braising sauce and top with gremolata.
    • Close the buns and serve.
    Step 5
Get Mezze